Optimized production of Aspergillus aculeatus URM4953 polygalacturonases for pectin hydrolysis in hog plum (Spondias mombin L.) juice
| Autor: | Attilio Converti, Pedro Renann Lopes de França, Jônatas de Carvalho Silva, Maria Teresa Neves-Petersen, Allan Henrique Felix de Melo, Tatiana Souza Porto |
|---|---|
| Jazyk: | angličtina |
| Rok vydání: | 2019 |
| Předmět: |
0106 biological sciences
Optimization food.ingredient Pectin Bioengineering Aspergillus aculeatus 01 natural sciences Applied Microbiology and Biotechnology Biochemistry law.invention 03 medical and health sciences Hydrolysis food Erlenmeyer flask law 010608 biotechnology Yeast extract Food science Pectinase 030304 developmental biology Polygalacturonases 0303 health sciences biology Chemistry food and beverages biology.organism_classification Polygalacturonases Hog plum juice (Spondias mombin L.) Pectin hydrolysis Optimization Aspergillus aculeatus Enzyme assay Hog plum juice (Spondias mombin L.) biology.protein Fermentation Pectin hydrolysis |
| Zdroj: | Silva, J D C, de França, P R L, de Melo, A H F, Neves-Petersen, M T, Converti, A & Souza Porto, T 2019, ' Optimized production of Aspergillus aculeatus URM4953 polygalacturonases for pectin hydrolysis in hog plum ( Spondias mombin L.) juice ', Process Biochemistry, vol. 79, pp. 18-27 . https://doi.org/10.1016/j.procbio.2018.12.014 |
| DOI: | 10.1016/j.procbio.2018.12.014 |
| Popis: | Production of total polygalacturonase (PG) and endo-polygalacturonases (endo-PG) from Aspergillus aculeatus URM4953 was optimized in submerged fermentation using passion fruit peel as substrate for pectin hydrolysis in hog plum juice. The highest activities of PG (2.92 ± 0.12 U/mL) and endo-PG (6.51 ± 0.04 U/mL) were obtained at 30 °C, pH 4.56 and 130 rpm, using 3.0% substrate and 0.1% yeast extract after 96 h in 250-mL Erlenmeyer flasks. Under these optimized conditions, maximum specific growth rate of the microorganism was 0.06 h−1, saturation constant 9.9 mg/mL, yield of biomass on consumed substrate 1.44 g/g, yields of PG and endo-PG on consumed substrate 0.33 and 0.81 U/mg, and yields of PG and endo-PG on biomass 0.45 and 0.95 U/mg, respectively. Endo-PG, which is responsible for reduction of fruit juice viscosity, displayed an optimum temperature of 60 °C and two optimal pH values (5.0 and 7.0). A novel zymography method showed PG activity in correspondence to a protein band of 31.7 kDa. The enzyme mixture was used for pectin hydrolysis in hog plum juice, which occurred optimally at 40 °C, achieving a juice yield of 35.3% and reducing fruit viscosity by 96.8% within 88 min. A. aculeatus polygalacturonases have been demonstrated to have great industrial potential for pectin hydrolysis in fruit juices. |
| Databáze: | OpenAIRE |
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